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首页> 外文期刊>Food & Function >The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends
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The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

机译：挤压对营养成分，膳食纤维的影响，膳食纤维和基于稻米，豌豆和大石粉混合物的无麸质小吃的体外消化率

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摘要

Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
机译：消费者和食品行业要求更健康的产品。从不同的水稻，豌豆和大块粉末混合物开发出高营养价值的扩展零食。在挤出过程之前和之后，评估近似组成，淀粉（总和抗性），淀粉（总抗性），淀粉（总和抗性），直链淀粉和支链淀粉，膳食纤维（可溶性和不溶性）和不同水稻制剂的体外蛋白质消化率。与相应的非挤出共混物（对照）相比，挤出处理未改变总蛋白质含量，然而，它降低了可溶性蛋白质（61-86％），脂肪（69-92％）和抗性淀粉含量（100％）。挤出后，所有研究共混物的总淀粉含量增加（2-19％）。加工增加了体外蛋白质消化率，挤出后达到88-95％的值。总膳食纤维减少约30％，并且不溶性馏分受到挤出过程的较大范围的程​​度。由于其均衡的营养成分，高膳食纤维含量以及低能量密度，这些新的无麸质小吃类食品可被视为功能性食品和商业上可获得的含麸质或无麸质和低的更健康的替代品营养价值小吃。

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  • 来源
    《Food & Function》 |2017年第10期|共10页
  • 作者

    Arribas C.; Cabellos B.; Sanchez C.; Cuadrado C.; Guillamon E.; Pedrosa M. M.;

  • 作者单位

    SGIT INIA Food Technol Dept Km 7-5 Madrid 28040 Spain;

    SGIT INIA Food Technol Dept Km 7-5 Madrid 28040 Spain;

    SGIT INIA Food Technol Dept Km 7-5 Madrid 28040 Spain;

    SGIT INIA Food Technol Dept Km 7-5 Madrid 28040 Spain;

    INIA Ctr Food Qual C Univ S-N Soria 42004 Spain;

    SGIT INIA Food Technol Dept Km 7-5 Madrid 28040 Spain;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
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